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Beef Ramen Noodle Soup

beeframennoodlesoupWhy pay for an overpriced bowl of ramen from your local joint when you can make the BEST Beef Ramen Noodle Soup at home? This bowl of comfort is flavour packed, easy to make and always hits the spot.

1 Tbsp. extra-virgin olive oil, divided
1 lb sirloin steak, boneless, cut into ¼” thick slices (454 g)
2 cloves garlic, minced
1 Tbsp. fresh ginger, minced (7 g)
5 oz shiitake mushrooms, thinly sliced (142 g)
4 Tbsp. coconut aminos or soy sauce
1 Tbsp. fish sauce
4 cups beef broth (946 mL)
½ tsp. sea salt
½ tsp. black pepper, freshly ground
dried or fresh ramen noodles (454 g)

Toppings:
4 eggs, soft-boiled, halved
¼ cup green onions, sliced (25 g)
1 lime, cut in wedges

Season the steak generously with salt and pepper. Set aside.

In a large pot over medium heat, heat 1 Tbsp. of olive and sear the sirloin steak, for 1-2 minutes on each side. Remove from the pot and set aside.

In that same pot, add the rest of the olive oil and sauté and garlic and ginger for 3 minutes, until fragrant.

Add the sliced mushrooms, coconut aminos or soy sauce, fish sauce and broth and let the broth simmer for 10 minutes over medium-low heat.

Meanwhile, in a large pot add the eggs and cover them with water. Bring to a boil and let them boil for 4-5 minutes for soft boiled eggs or 10 minutes for hard-boiled. Once the time is up add them to a bowl of ice-cold water. This stops the eggs from cooking further and makes the peel come off easier.

When the broth is ready you can assemble the ramen. In 4 bowls divide equally the noodles. Add 1 cup of broth and top with 4 oz of the cooked steak. Peel and halve your soft-boiled eggs and add one egg to each ramen bowl. Sprinkle with 1 Tbsp. chopped green onions and 1 lime wedge.

Makes 4 servings.

Cook's Notes:

  • The idea is the hot broth will cook the raw ramen noodles when you pour the broth into the bowl with the ramen noodles.
  • At the Asian grocery store, I bought 1 lb of fresh ramen noodles, divided evenly amongst 4 bowls, poured hot liquid on top.
  • Alternatively, you can use dried ramen noodles and do the same thing. It’ll be like cooking ‘cup of noodles’ where you pour hot liquid on top of dried ramen noodles and let the hot liquid ‘cook’ the noodles.
  • Keep in mind, thickness of ramen noodles will determine how much liquid you need. If you use the standard ramen noodles (like the thin squiggly kind), 5 cups of liquid should be more than enough.